Equipment
- plastic wrap
Ingredients
- 6 oz Chicken breast boneless skinless butterflied see notes
- 1/2 cup Seasoned bread crumbs
- 1/4 cup Avocado oil
- 2 tbsp Red onion
- 1 tsp All-purpose flour
- 1 cups Chicken broth
- 1/2 tbsp Capers
- 1 tbsp Fresh parsley garnish
- 2 slices Crusty bread
Instructions
- Season the chicken on both sides with salt and pepper. Coat well with the breadcrumbs using your hands to pack them on tight.
- Heat a large sauté pan over medium heat. Once hot add the oil. Fry the chicken on both sides to golden brown to an internal temperature of 160 degrees using a thermometer. Then place on paper towels to drain excess grease and season with a pinch of salt.
- Drain some of the grease out of the pan if needed so there are about 1 to 2 tablespoons left. Saute the onion until soft. Stir in the flour until fully incorporated. Stir in the broth and capers. Bring to a low simmer, adjust the heat accordingly so the broth thickens to a creamy consistency. Season with salt and pepper to taste. ** If desired: Stir in a little of the brining liquid from the caper jar to give a hint of briny flavoring.
- Spoon the sauce over the chicken. Garnish with parsley. Serve with bread.
Notes
Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts evenly through the middle (carefully) all the way in half.
Nutrition
Calories: 494kcal | Carbohydrates: 58g | Protein: 24g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 1174mg | Potassium: 450mg | Fiber: 3g | Sugar: 4g | Vitamin A: 248IU | Vitamin C: 11mg | Calcium: 96mg | Iron: 4mg
Chicken Caper Sauce
Equipment
- plastic wrap
Ingredients
- 6 oz Chicken breast boneless skinless butterflied see notes
- 1/2 cup Seasoned bread crumbs
- 1/4 cup Avocado oil
- 2 tbsp Red onion
- 1 tsp All-purpose flour
- 1 cups Chicken broth
- 1/2 tbsp Capers
- 1 tbsp Fresh parsley garnish
- 2 slices Crusty bread
Instructions
- Season the chicken on both sides with salt and pepper. Coat well with the breadcrumbs using your hands to pack them on tight.
- Heat a large sauté pan over medium heat. Once hot add the oil. Fry the chicken on both sides to golden brown to an internal temperature of 160 degrees using a thermometer. Then place on paper towels to drain excess grease and season with a pinch of salt.
- Drain some of the grease out of the pan if needed so there are about 1 to 2 tablespoons left. Saute the onion until soft. Stir in the flour until fully incorporated. Stir in the broth and capers. Bring to a low simmer, adjust the heat accordingly so the broth thickens to a creamy consistency. Season with salt and pepper to taste. ** If desired: Stir in a little of the brining liquid from the caper jar to give a hint of briny flavoring.
- Spoon the sauce over the chicken. Garnish with parsley. Serve with bread.
Notes
Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts evenly through the middle (carefully) all the way in half.
Nutrition
Calories: 494kcalCarbohydrates: 58gProtein: 24gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 36mgSodium: 1174mgPotassium: 450mgFiber: 3gSugar: 4gVitamin A: 248IUVitamin C: 11mgCalcium: 96mgIron: 4mg
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